Carrot

Hebrew: גֶּזֶר, gezzer
Name in the Mishnah: נפוס, nafos or napus
Family: Umbelliferae
Scientific name: Daucus carota

The edible part of the carrot is the root (taproot). The carrot root is conical, composed of a central cylinder, wrapped in tissue rich in pigments and sugars. Under harsh growing conditions or with the aging of the plant, the central cylinder becomes woody, and the carrot becomes inedible. The orange color of the root is produced by the vitamin carotene. The cultivated carrot also has a purple variety, which is used as a natural food coloring. The root of the wild carrot species (Queen Anne’s lace) is white.

While carrots are not mentioned by name in the Tanach or in rabbinic literature, some identify nafos (or napus) mentioned in the Mishnah as a vegetable that is not considered kilei zera’im with turnips, as a carrot. Note that archaeological findings have not provided evidence of carrot cultivation in our region. However, according to many researchers, “absence of evidence is not evidence of absence,” and carrots were known in our area during the Mishnaic era and afterward.

Kilei zera’im and kilei hakerem (interplanting mixed species – annuals and grapevines): Since carrots are classified as vegetables, they should be distanced from other edible annuals and grapevines.